Bourbon Maple Chicken

Recipe ideas can come from anywhere and everywhere.  Many of my recipes come from recipes that I grew up eating or from meals that I have had while dining out.  This bourbon maple chicken recipe actually came from an episode of Iron Chef America.  I love watching cooking shows and getting ideas for things to whip up in the kitchen.  The episode of Iron Chef America that I was watching just so happened to feature one of my favorite things in the world… Bourbon.

Seeing how chefs at that level can use one ingredient in so many different ways has always been interesting to me.  One of the chefs in the episode made quail on the grill and finished it in a maple bourbon sauce.  I loved the idea and knew that I had to try it for myself.

Not having a grill in my kitchen or easy access to quail I knew that I had to make an audible in my rendition of the dish.  I ended up deciding to substitute the quail for chicken thighs and bake the chicken in the oven and finish it in on the stove in the sauce.

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I really had no idea what to do about the sauce.  I started off the first time with a bunch of bourbon, some bourbon, and a bit of apple cider vinegar.  It was really good, but I had no idea ow I made it so the second time I made the dish it didn’t taste the same.  Working through a few iterations of the bourbon maple sauce (actually measuring out ingredients) I ended up with up the recipe you see below.

You’ll see that I served the chicken with my asparagus soup recipe.

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Bourbon Maple Chicken

  • Servings: 8
  • Time: 45 minutes
  • Difficulty: medium
  • Print

  • 8 chicken thighs
  • 4 tbsp olive oil
  • Juice of 2 lemons
  • 1 tbsp white wine vinegar
  • 1 tbsp crushed rosemary
  • 2 tbsp dried parsley flakes
  • 1 tbsp dried oregano leaves
  • 4 cloves garlic, minced
  • Salt & pepper
  • 2 cups bourbon (I use Makers Mark(
  • 1/2 cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 cup parsley
  1. Mix together the olive oil, lemon juice, rosemary, parsley, oregano, and garlic.  Toss the chicken thighs in the marinade.  (If you plan ahead I recommend that you refrigerate the chicken for 8-24 hours.)
  2. Preheat oven to 450 degrees.
  3. Salt and pepper the chicken after removing it from the marinade.  Place chicken skin side down on a roasting pan and put it in the oven.
  4. Flip chicken after 10 minutes.
  5. Add bourbon, maple syrup, and apple cider vinegar to a skillet and bring to a low boil over medium high heat.
  6. Remove chicken from the oven after another 20 minutes; or when the skin becomes crispy.
  7. Once the bourbon sauce has reached a syrup like consistency stir in the parsley and add the chicken to the skillet skin side down.  Cook the chicken in the sauce for 2 minutes on each side; or longer if you want a richer taste.

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,

Benjamin

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